Trisha gets in her daily veggies with a fresh pasta meal that's packed with mushrooms, Brussels sprouts and green onions!
Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen:.
Get the recipe ▶
Sign Up For Food Network ▶

Nation star Trisha Yearwood shows off her Southern hospitality as she assembles meals with family and friends. Whether it's for a family reunion or a celebration for her band-mate, her simple dishes constantly have a story to inform.

Invite to Food Network, where finding out to cook is as basic as clicking play! Grab your apron and get ready to get cookin' with a few of the best chefs all over the world. We'll give you a behind-the-scenes take a look at our finest shows, take you inside our preferred restaurant and be your resource in the cooking area to ensure every meal is a 10/10!

Fettuccine Alfredo with Veggies
DISH COURTESY OF TRISHA YEARWOOD
Level: Easy
Overall: 20 minutes
Active: 15 minutes
Yield: 6 servings

Active ingredients

Kosher salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, cut, leaves gotten rid of, inner parts finely shredded
4 scallions, sliced
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, very finely sliced
1 cup oat milk
Torn fresh basil, to garnish

Instructions

Bring a big pot of salted water to a boil for pasta. Prepare the pasta until al dente according to the plan directions, then reserve 2 cups of the pasta water and drain.

On the other hand, heat 2 tablespoons of the oil in a big skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, up until browned on the underside, 1 to 2 minutes. Stir and continue to prepare up until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss up until the leaves are wilted but still bright green, about 3 minutes.

Include another 1 tablespoon oil to the skillet. Make an area in the middle and add the tomato paste and chopped garlic. Prepare and stir up until sizzling, about 1 minute. Add 1 cup of the pasta water and give a fast simmer. Prepare up until the vegetables are tender and the sauce has actually thickened, about 3 minutes. Include the oat milk and staying 1 tablespoon oil, give a simmer and stir to integrate. Toss to coat the pasta with the sauce, including the staying pasta water, as needed, if it appears dry. (You may not require all of the pasta water.) Serve with torn basil.

Subscribe to our channel to fill on the most recent must-eat recipes, dazzling kitchen hacks and material from your preferred Food Network reveals.
▶ FOOD NETWORK KITCHEN APP:
▶ SITE:
▶ COMPLETE EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:

#FettuccineAlfredoWithVeggies #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork

Trisha Yearwood's Fettuccine Alfredo with Veggies|Trisha's Southern Cooking area|Food Network